CAULIFLOWER CUTLETS
SERVES 4 CUTLETS
1/2 cup (20g) dried porcini mushrooms
2 tsp. black pepper
1 tsp. salt
2 garlic cloves
1/4 cup (60 ml) plus 2 tbsp. olive oil
3/4 tsp. grated lemon zest
1 large head cauliflower
NUTRITIONAL VALUES
Calories: 208kcal
Fat: 15.6g (2.2g S.Fat)
Carbs: 14.9g
Protein: 5.6g
Sugar: 5.1g
Sodium:645 mg
METHOD
To make the rub, finely grind the mushrooms, pepper, and salt, mince the garlic, and combine with 14 cup (60 mL) plus 1 tablespoon oil and the lemon zest until smooth. Allow yourself 15 minutes of rest.
Cut four 14-inch (3-cm) thick slices of cauliflower and coat them all completely with the rub.
Brush the cutlets with the remaining 1 tablespoon oil and cook for 5 minutes on each side over direct heat. Then place them over indirect heat, cover, and cook for 15 to 20 minutes.
Cut four 14-inch (3-cm) thick slices of cauliflower and coat them all completely with the rub.
Brush the cutlets with the remaining 1 tablespoon oil and cook for 5 minutes on each side over direct heat. Then place them over indirect heat, cover, and cook for 15 to 20 minutes.
RECIPE NOTES
The leftover cauliflower can be used to make fried "rice" or as the filling for our portobello mushrooms with a creamy spinach Alfredo sauce.
